- 1 1/2 Cup pancake mix, preferably Krusteaz Buttermilk Pancake Mix
- 1 Cup water
- 4 slices gruyere, or good melting cheese
- 4 slices ham, thinly sliced
- 2 Tablespoons raspberry jam
- 2 eggs
- 1/2 Cup milk
- 1/4 Teaspoon cinnamon
Heat pancake griddle or pan to 375 degrees F. Lightly grease griddle.
Whisk together pancake mix and water. Batter will be slightly lumpy. (Do not overmix.) Let batter stand 2 minutes.
Pour slightly less than 1/4 cup batter per pancake onto griddle. You should have 8 pancakes.
Cook pancakes 60–75 seconds per side, or until golden brown, turning only once.
Let pancakes cool.
Spread 1/2 tablespoon of raspberry jam on half of the pancakes. Top the raspberry jam with a slice of cheese and a slice of ham. Top with another pancake.
In a shallow bowl, whisk together the eggs, milk, and cinnamon.
Carefully dip one pancake sandwich into the egg mixture, coating both sides.
Place on the hot skillet and cook for 3 minutes on each side, or until the outsides are golden brown and the cheese is melted.
Repeat with all pancakes.
Serve warm, dusted with powdered sugar.